Old Fashioned Tuna Custard Pie

My long time blog followers know I have a ton of cookbooks!  Although I haven't counted all of them in recent years, they number probably somewhere around 300 plus or minus!  I never set out to collect cookbooks.  I was raised in a home where the dinner menu was bland and repetitive, probably no more than 5 or 6 different recipes all the years I was growing up.  As I got older, I gradually saw that there are so many different cuisines and recipes.  I was captivated!  Admittedly, when I first married, I was not a good cook by any stretch of the imagination.  I could scramble eggs or fry a hamburger.  A roast hung out in my freezer for weeks (okay, months) because I didn't know what to do with it and didn't want to ruin it! But I persevered!  Today I love going through cookbooks in my collection and looking either for something I've never cooked or an old one that I haven't made in many years.  This tuna custard pie is one I had forgotten about but one that was a part of my repertoire back in the 70's and 80's.

1/2 lb bacon

1 small onion, sliced

1/4 lb Swiss cheese, slivered

1 9 inch pie shell

1 small can tuna

3 eggs, beaten

1 1/4 cup light cream

1/2 teaspoon salt

Dash of hot sauce

Nutmeg

Fry bacon until crisp, drain and crumble.  Reserve bacon drippings.  Fry onion in reserved drippings until tender.  Place cheese in pie shell.  Top with bacon, onion and tuna.  Mix eggs with cream, salt and hot sauce.  Pour over tuna mixture.  Sprinkle with nutmeg.

Bake at 425 degrees for 15 minutes.  Reduce temperature to 325 and bake for 25 to 30 minutes, or until knife inserted into center comes out clean.